Bar Magazine April 2023

EDITOR

Claudia Volpe claudia@cimltd.co.uk

PUBLICATION MANAGER

Manjeet Griffiths manjeet@cimltd.co.uk

Tel 01795 509109

ACCOUNT MANAGER

Jazmine Davis jazmine@cimltd.co.uk

Tel 01795 509109

ADMINISTRATION MANAGER

Natalie Murray admin@cimltd.co.uk Tel 01795 509103

CREDIT FACILITIES MANAGER

Lauren Sharpe creditcontrol@cimltd.co.uk Tel 01795 509103

DESIGN & PRODUCTION

James Taylor james@cimltd.co.uk

Grant Waters grant@cimltd.co.uk

SALES DIRECTOR

Tom Woollin tom@cimltd.co.uk

CHIEF EXECUTIVE

John Denning jdenning@cimltd.co.uk

Drop it like it’s hot

The first sunrays have started to come out and we can feel the excitement slowly making its way amongst British consumers. Our April issue is rich with tips and information on how to best capitalise on the nicer weather, especially when it comes to cider.

innovative brands, so make sure to take notes and restock your bar!

Spring is the time to challenge yourself with new initiatives and really capitalise on your offering, so we hope our features will help you get ready for the busy months ahead.

the editor’s hands. In the absence of an agreement the copyright of all contributions, literary, photographic or artistic, belongs to TGM Publishing Limited. The publisher accepts no responsibility in respect of advertisements appearing in the magazine and the opinions expressed do not necessarily represent the views of the Publisher. The Publisher cannot accept liability for any loss arising from the late appearance or non publication of any advertisement.

The Cider section will explore the latest novelties with category insights from our experts, including innovative, experimental flavours and consumer preferences they predict for spring 2023.

Alongside this and our regular features, we will talk about the importance of providing a rich, quality range of adult soft drinks so that venue operators can cater to a wider audience of low & no drinkers. Within this focus, our Social Media Lookbook

showcase some of the most

We are so excited for you to lay your eyes on the April issue – as always, enjoy the read!

Claudia Volpe Editor

Contents

13

BAR MAGAZINE AWARDS

Launching our first ever awards in January 2024, we present the BMAs.

26 NEW CREATIONS

Delighting the industry with a naturally stunning, sustainabilityorientated menu, Panos Kanatsoulis introduces Smoked Earth.

29 CIDER

With spring starting to close in, we talk about how to capitalise on the category on what trends to prepare for in the upcoming warmer months.

40 VENUE OF THE MONTH

Combining an inner child experience with flair cocktail action, Ballie Ballerson is a staple of Edinburgh’s nightlife.

43 SOFT DRINKS & MIXERS

The Low & No category is growing at a fast pace while cocktail making keeps evolving; we look into how venue operators can make sure to appeal to a wider audience with top-quality soft drinks and mixers.

60 HOSPITALITY AROUND THE WORLD

Hitting the bustling streets of Neapolitan provinces, we dive into Italy’s first audiophile bar through an exclusive Q&A with the Co-Founder of Audioteca, Luca Esposito.

INDUSTRY NEWS

Bar Magazine Awards announced for January 2024

Bar Magazine are proud to announce that January 2024 will see the launch of the industry’s newest event, the Bar Magazine Awards. The BMAs are unique, new celebration initiatives for our wonderful industry, combining networking and an awards programme that celebrates success and excellence within the on trade.

Applicants will feature some of the industry’s brightest minds and the judging panel boasts a selection of the on trade’s most respected and popular innovators, including leading members from Diageo, UKHospitality and The Drinks Trust; the BMAs are shaping up to be the hospitality industry event of the year!

Award categories include best mixologist,

best venue manager and the marketing innovation award.

Applications and tickets are open now, with limited space of just 300 attendees. For more information, please visit www.barmagazine.co.uk/barmagazineawards

Mixologist’s Garden

wows

bartenders at ScotHot

Mixologist’s Garden, the leading brand of premium freeze-dried garnish for cocktails and beverages, has received significant interest and positive feedback during the ScotHot 2023 trade show held at the SEC Centre in Glasgow also featuring on the Liquid Academy panel.

The Mixologist’s Garden booth showcased its wide range of innovative all-natural with long ambient shelf-life garnish products, including pre-sliced

citrus and berries. The high-quality and visually stunning garnishes received an overwhelmingly positive response from bartenders, mixologists, and beverage professionals alike.

Kuits help bring The Botanist to

Manchester commercial law firm, Kuits, is delighted to confirm that it has obtained a premises licence for The Botanist within Brighton’s cumulative impact zone. The Botanist is the award-winning flagship brand of bar-and-restaurant operator New World Trading Company, known for its impressive botanical-inspired interiors, feel-good food offering and expertly crafted cocktail menu.

The new venue in Brighton will occupy the previous Top Shop site at Churchill Square Shopping Centre and will operate as a bar-and-restaurant until 1am daily. The application was determined following a hearing last week before the Licensing Panel, having received objections from the

Mixologist’s Garden offers a range of freeze-dried garnish products ideal for adding a pop of colour and flavour to cocktails, mocktails, and other beverages, available through Molson Coors and leading wholesalers. The brand offers operational savings and virtually eliminating fruit waste Police, the Licensing Authority and a local business.

behind the bar.

The brand’s products are made with 100% natural ingredients, without preservatives and are carefully crafted to provide longlasting and ambient shelf life. For more information, please visit www.mixologistsgarden.com

Brighton

The Licensing Panel granted the licence, subject to an agreed set of conditions, on the basis that ‘it considers the evidence and arguments presented in support of the application compelling […], the application will not add to negative cumulative impact, and has exceptional features, and with all the conditions attached, will promote the licensing objectives’.

Felicity Tulloch, Partner of the specialist licensing and leisure team says: “We are absolutely delighted to have assisted NWTC on this project. Kuits and The Botanist are excited to be playing a role in Brighton’s future. Brighton is a wonderful place and we’re looking forward to the return trip.”

For more information, please visit www.kuits.com

Unveiling British Cider Week

Aweek of cider celebration is going to be held in the first-ever British Cider Week, running from 14th to 23rd April 2023.

Cider makers up and down the country will be taking part, from small microbusinesses to household names, and from start-ups to those with many generations of heritage.

The campaign will be encouraging consumers to explore the diversity of ciders produced in the UK and take part in the many events being organised by producers from the cider heartland of the West Country, the apple gardens of Kent, to urban cider works.

Mark Hopper, Public Affairs Director of the National Association of Cider Makers, endorsing the campaign, says: “The cider industry has such a rich heritage. We have producers who span generations, as well as newer cider makers entering this exciting world for the first time.

“With our first British Cider Week, we’re looking to encourage consumers to delve

more into cider, perhaps by purchasing a pint in their local pub or restaurant, picking up a style they haven’t tried before with their weekly shop, or taking part in some of the events and activities that our producers are going to be organising throughout the week.”

Cider makers across the UK will be taking part in British Cider Week with many different events and activities such as tours, tastings and competitions.

INDUSTRY

Campari Academy UK presents The Art of Hospitality

I

Opening up about the reasons why he came up with this project, Loris says: “I decided to create the seminar series purely because of the very reason why bars exist and why we are all here tonight: hospitality, an act of generosity for every guest or even strangers. This is what made me fall in love with this industry in the first place; I walked into a bar and it wasn’t just that, it was an immersive theatre experience.”

For many reason, we have lost a considerable amount of expertise, seniorship and mentorship in the last couple of years, while a new generation of hospitality workers approached our industry at the same time. Loris explains that, for this reason, there is an evident gap in the knowledge of true hospitality.

“With this seminar series, we are going instil those principles that make hospitality what it is,” says Loris, with a winning

T

hatchers is continuing its support for pubs this spring and summer with the launch of a new competition that offers the chance to win one of three top prizes of a £10,000 garden makeover.Each winner will be offered a bespoke makeover of their outside space, ensuring the design meets the needs of the winning pub and its customers. There will also be 10 runners-up prizes of a garden kit, comprising a sought-after Thatchers umbrella and five eye-catching premium parasols. All the winners and runners-up will receive a Thatchers sampling event for their outlet.

To enter the competition, pubs simply need to purchase three 50-litre Thatchers draught kegs from participating wholesalers before the closing date of 30th April 2023. Pubs can enter the competition as many times as they like during the promotion period.

n an exclusive interview with Bar Magazine, UK Ambassador for Campari’s Italian Spirits Portfolio, Loris Contro, has revealed a few details about the newly launched seminar initiative brought to the hospitality industry by Campari Academy UK.attitude that will inspire newcomers.

He continues: “We have created the seminars around something quite intangible and we are going to work together to make it tangible – we want participants to take away those soft skills that they can implement in their own bar the very next day, allowing them to deliver those unforgettable experiences that people want.”

With the first class taking place this month, the second one in July and third in September, the content will live beyond the face-to-face sessions – which will also be available to join via Campari Academy UK digital channels – and will stay accessible on the Academy’s website.

For more information, please visit www.campariacademy.com

Rob Sandall, On Trade Sales Director at Thatchers, says: “We will work closely with the winning pubs to implement the new design in time for the summer season, to create the perfect pub garden for the perfect pint of Thatchers.”

The cider maker’s continued investment

into pub support follows its Pledge campaign during the COVID restrictions, which saw over 6,000 pubs receive a free keg of cider.

For full information on the competition, please visit www.thatcherscider.co.uk/pubgarden-makeover

LONG LASTING

SENSACRUNCH TION

Pentone launch new flagship gin

Antonio Pentone, a true seafarer and British hero, fought through the dark waters to save the lives of 28 of his men when their ship wrecked in the Southern Ocean. Tying a rope to himself, he swam back for each and every man, and he saved them all – even the ship’s dog! He was awarded the Medal of Gallantry for the feat.

In his name, we are proud to launch our flagship gin, Ocean Storm. An organic, botanically blue spirit, rich with lush flavours to delight the palate. Refined, lightly sweet and without any added sugars, Ocean Storm is delightful as a sipping gin or mixed into any of our signature cocktails. It also pairs wonderfully with your favourite tonic or lemonade, and it’s absolutely decadent with champagne.

Pentone: Ocean Storm. Forged in the Storm. 40% vol. 70cl.

For more information, please visit www.pentonefamily.com

Careers in hospitality

TELL US A LITTLE BIT ABOUT YOU AND YOUR BACKGROUND IN THE HOSPITALITY INDUSTRY.

“My hospitality journey started in Montenegro working operationally in a luxury hotel. I then spent close to a decade working for small cruise lines and luxury yachts before moving to London six years ago. Since then, my experience has been in five-star luxury lifestyle hotels, cocktail bars and high-profile members’ clubs.

“I have always been passionate about the hospitality industry; providing guests with an incredible experience is very rewarding!

My position as Bar Manager for AMANO has been an exciting role and I look forward to helping shape our Rooftop Bar, Penelope’s and AMANO bar.”

WHAT HAS BEEN YOUR EXPERIENCE WORKING AT AMANO COVENT GARDEN?

“Hotel AMANO Covent Garden is the first

international hotel from AMANO Group, so it is exciting to play a part in the expansion. Everything about the hotel is beautifully designed; I get to work in a high-quality, sleekly decorated venue with a great atmosphere. Our location in Covent Garden is next to some of the best theatres in London. The team are all passionate and hard working. We have wonderful menus, our clientele is diverse, and I’ve been lucky to meet some cool people. Our goal was to bring Berlin party vibes to London, and I’ve felt that!”

DESCRIBE CURRENT BAR AND MENU CONCEPT?

“We have two bars and a restaurant at AMANO Covent Garden. Our signature restaurant, Penelope’s, combines the flavours of Spain and Israel. We serve family style so can come in with your friends or family, share your meal and feel at home.

“The drinks list was curated to

compliment many of the dishes on the menu. I want guests to be able to come and enjoy an opulent yet casual environment and feel well looked after whilst enjoy highquality food and drinks.

“We then have our rooftop bar located on the 7th floor with incredible views of the London skyline. It’s a beautifully designed space and perfect for after-work cocktails. AMANO Bar is located in our basement, it’s played host to some incredible London Fashion Week parties, product launches and boozy brunches.”

WHAT WOULD YOU LIKE TO ACHIEVE SOON?

“I hope to elevate our drinks menu, introducing interesting, high-quality brands. Our cocktails are innovative, and I want to expand on this. Maintaining the team’s high level of customer service is very important to me. I hope to make our bars well-known in the London cocktail scene.”

WHAT SHOULD WE KEEP AN EYE OUT FOR FROM THE AMANO GROUP?

“We place a big focus on our F&B offering so are always planning new exciting events. I hope the name AMANO is soon widely recognised in London for having incredible Berlin-style parties. I look forward to summer rooftop events, continuing to host our successful ‘Studio P’ dinner and dance party every Friday, ‘ISRAMANI’ every Saturday night and to start our brand-new party brunches!”

@amanocoventgarden

DARKO DOBAN, BAR MANAGER AT AMANO COVENT GARDEN, TALKS ABOUT HIS EXPERIENCE WORKING WITH THE LUXURY HOTEL GROUP.

Hospitality’s freshest event

JANUARY 2024 SEES THE INAUGURAL BAR MAGAZINE AWARDS TAKE PLACE IN LONDON. WITH SOME OF THE INDUSTRY’S BIGGEST NAMES ALREADY CONFIRMED, THE BMAS ARE THE PLACE TO BE TO HELP LIFT YOUR JANUARY GLOOM, AND CELEBRATE YOUR ACHIEVEMENTS.

For the last decade, the thousands of industry professionals who read Bar Magazine have been requesting that we run an on trade event, and here we finally are! Save the Date! Monday 22nd January 2024, at the Leonardo Royal Hotel, St. Pauls, London will see top names and talented individuals from the UK’s hospitality sector gather to showcase just how creative and wonderful our industry is.

The BMAs are all about supporting the industry, recognising the quality, passion and creativity of the staff that work so hard in venues every day. There’s so much flair that goes unnoticed, and we want to give you your moment to shine and highlight your achievements. With December being such a busy and demanding month for hospitality workers, the BMAs in January 2024 are the perfect opportunity for us all to let our hair down and sink drinks, rather than serve them!

In addition to celebrating your achievements and having a well-deserved night off, the BMAs offer a unique

WHEN? WHERE? GET INVOLVED.

MONDAY 22ND JANUARY 2024 18:30 – LATE

LEONARDO ROYAL HOTEL, ST. PAULS 10 GODLIMAN ST, LONDON EC4V 5AJ

Applications are now open, and tickets are now available. Please visit www.barmagazine.co.uk/ barmagazineawards, email tom@cimltd.co.uk or reach out on Instagram @barmagazineuk for more information.

networking opportunity. Attendance to the event will put you in the company of 200+ likeminded hospitality professionals. This provides a fantastic chance to make new connections with peers, who you can discuss ideas and compare business successes with. Tickets are now available through the Bar Magazine website. Our host for the evening is the amazingly talented Ian Burrell, Global Rum Ambassador and founder of RumFest. Ian’s growth and rise within hospitality is truly inspirational and he shows that with

THE HOST

IAN BURRELL – GLOBAL RUM AMBASSADOR

We are especially excited to announce Ian Burrell as our host for the 2024 BMAs. Ian is an award-winning educationist for the hospitality industry, being voted the 10th most influential person in hospitality, 2020. He brings a wealth of experience, passion and character to the BMAs, specialising in the different rums available around the world and educating us on the best way to use them.

Ian has established himself as the world’s only recognised global ambassador for the rum category, and also a TV personality who can be seen as a regular guest on Channel 4’s ‘Sunday Brunch’. Ian told us: “I am definitely looking forward to getting involved and presenting the inaugural Bar Magazine Awards next January. The UK Bar industry is one of the greatest in the world, employing some amazing people, so it’s only right that some of its stars are recognised during this new ceremony for their work, talent and passion, that will undoubtedly inspire the next generation of stars.”

passion for your craft and hard work, the sky really is the limit.

Applications are now open to everyone until August 31st 2023, when the BMAs’ judging panel will gather to pick out our finalists and winners! Our 2024 judging panel consists of hospitality experts from The Drinks Trust, Mercieca, Licensed Trade Charity, Diageo and UKHospitality. More will be revealed in our May issue, where we feature a profile on each of our judges.

Over the next few pages, we will cover the amazing venue, the categories on which the awards will be judged and explain just how much your business and career can

THE JUDGES

ROSS CARTER CEO

THE DRINKS TRUST

PAULA SMITH

HEAD OF MARKETING

LICENSED TRADE CHARITY

FRANKIE MERCIECA

ASSOCIATE DIRECTOR

MERCIECA

UKHOSPITALITY

DIAGEO

TOM WOOLLIN

DIRECTOR

BAR MAGAZINE

benefit from being a BMA winner. We’d love to hear from you if you’d like to get involved, apply, get tickets or just have a few questions. You can find out more information or ways to contact us on www.barmagazine.co.uk/

barmagazineawards

The BMAs are all about supporting the industry, recognising the quality, passion and creativity of the staff that work so hard in venues every day.

Where does your venue fit in?

WITH ONLY 8 MONTHS UNTIL THE BMAS, APPLICATIONS ARE NOW OPEN TO ALL HOSPITALITY VENUES AND TEAM MEMBERS. WITH AWARD CATEGORIES COVERING EVERYTHING FROM MIXOLOGY AND MANAGEMENT SUCCESS TO MARKETING AND DINING CONCEPTS, DON’T MISS YOUR CHANCE TO LET THE INDUSTRY KNOW HOW AMAZING YOUR VENUE AND TEAM ARE.

It’s important to make one thing very clear from the outset: the BMAs are open to anyone who works within hospitality. Don’t rule yourself out if you think your venue might be too small or isn’t in a high-footfall location. Don’t avoid the limelight because your venue might not have the biggest budget or be at the top of Instagram’s jungle of algorithms. Bar Magazine has always been about success stories, and recognising colleagues in our wonderful industry who ‘punch above their weight’ by inspiring us in achieving success with very little resource. The BMAs are no

different. Everyone starts on a completely level playing field, regardless of the budget of your venue and the privileges you do or don’t have – success comes in all shapes and sizes, so although you might think people won’t understand how amazing your achievements are, let us (and our expert panel) be the judges of that!

Our judging panel consists of experts

within the hospitality industry, who are bringing a wealth of knowledge to the BMAs and helping us choose who most deserves recognition for their business triumphs. High-ranking members from Diageo, UKHospitality, The Drinks Trust, Licensed Trade Charity and Mercieca will be judging your applications in the following areas:

Bar Magazine

has always been about success stories and recognising colleagues in our wonderful industry who ‘punch above their weight’

NEW COCKTAIL CREATION

An exciting, creative-brief led award for mixologists. To be announced in our May issue!

BEST VENUE MANAGER

The success or failure of a venue hinges massively on how competent the manager is. The manager of a hospitality venue can have a positive effect on the business by focusing on anything from tiny, intricate details, to large, wholesale changes to the establishment. Most of all though, understanding their brand and the concept of their offering is key, and we want to highlight managers who excel in this area. Every venue is unique, and all require different things to stand out and shine. We’d love to hear inspirational stories of how you have helped make your business better in 2023.

BEST MIXOLOGIST

The award for best mixologist brings an element of flair and creativity to the BMAs. We all know the level of precision and passion that mixologists put into their craft, so we’re giving you the chance to show this off to our expert judging panel. If you, or any mixologists you know, create unique, exciting and innovative serves that deserve more recognition, then please tell us! With this category in particular, we are looking for professionals who think outside the box and ‘wow’ their guests with creations that keep them coming back.

MARKETING INNOVATION

Working in such a creative industry means that our flair isn’t limited to food and drink creations. We have seen some venues plan and execute marketing campaigns to the highest-level, and we want to showcase these at the BMAs. Marketing is all about boosting the brand of your business or product – this can be done via unique social media campaigns, promotion in the local area and exciting branding exercises. So many UK venues are operating at high levels every day, but who is doing the best job of letting consumers know and enticing them through your doors?

BEST DINING CONCEPT

Hospitality is such a competitive industry, and venues must strive to stand out ahead of the competition. Culinary offerings play a huge part in this, and are a vital way to enhance your wet-led business and bring in more revenue. Our expert panel will be choosing a winner who has used food to boost sales and attract more footfall to their venue. We are looking for exciting dining concepts, which can include anything from fine dining to flavour-packed street food; the key to this award is how your food menu has taken your business to the next level.

BEST VENUE INTERIORS

Although it’s a cliché, you never get a second chance to make a first impression. For a hospitality venue, the interior and decoration play a huge part in this. Not only will guests get an intuitive feeling of your establishment’s atmosphere as they take in the design, but in an age where social media rules, giving your venue an ‘Instagrammable’ quality offers free branding opportunities through your customers and their networks. We want to know about your venue’s interior journey – from concept to execution, what were your initial plans for the design and how have you brought them to life?

THE ENVIRONMENT AWARD

Sustainability is the word on everybody’s lips – and rightly so! Hospitality can make such a difference to the way that we treat our planet, and we know that a lot of venues are already very conscious of this and have put plans in place to improve the sustainability of their business. We want to hear your struggles, plans, operations and successes in converting your business into one which is flying the sustainability flag and leading from the front in eco-friendly initiatives.

Success comes in all shapes and sizes

For more information on award categories, please visit www.barmagazine.co.uk/ barmagazineawards

Applications are open

APPLICATIONS FOR THE 2024 BAR MAGAZINE AWARDS ARE OFFICIALLY OPEN. YOU CAN BE ONE OF THE FIRST TO APPLY AND DEMONSTRATE YOUR SUCCESS TO SOME OF THE MOST WELL-RESPECTED PROFESSIONALS WITHIN OUR INDUSTRY.

Save the date! Only 8 months to go until hospitality’s newest, unique event; and more importantly, only 4 months left to get your applications in. The BMAs are here to reward the hard work, creativity and passion that make your venue thrive.

Our judging panel consists of experts within the hospitality industry, who are bringing a wealth of knowledge to the BMAs and helping us choose who most deserves recognition for their business triumphs. High-ranking members from Diageo, UKHospitality, The Drinks Trust, Licensed Trade Charity and Mercieca will be judging your applications.

Ross Carter is CEO at The Drinks Trust, who have been providing the industry with vital support and advice for well over a century. Ross told us: “I am delighted to be part of the judging panel of the newly launched Bar Magazine Awards, created to celebrate the successes of the on trade sector. Our industry have been experiencing hard times in the past years, so it’s great to come together and celebrate the community that makes this industry great.”

Also on our judging panel is Frankie

Mercieca, Associate Director at Mercieca, an award-winning, integrated agency with a client roster that boasts some of the world’s leading Food & Drink brands. Frankie told us of the importance that hospitality plays in creating experiences for the public: “For many of us, experiences are becoming more meaningful than material things. Our vast, diverse hospitality industry, which is at the heart of these shared moments, has therefore never been so important. I can’t wait to see the creativity and passion of the individuals and

APPLY FOR THE 2024 BMAs

venues that make truly great experiences what they are, and wish everyone the very best of luck.”

Frankie and Ross’ thoughts are echoed by the whole Bar Magazine team. We all wait, in excited anticipation, for your applications to start coming through. Our wonderful industry has so many untold, inspirational stories of success, so please help us in boasting about your amazing accomplishments by applying via www.barmagazine.co.uk/ barmagazineawards

Applications are now open to anyone who works within hospitality. We can’t wait to hear all of your stories of success, and share them amongst our expert team of judges. You can apply for yourself or nominate a colleague/acquaintance. It couldn’t be easier to apply; follow these simple steps:

1. Go to www.barmagazine.co.uk/barmagazineawards

2. Choose your category

a. You are able to apply for multiple categories, just repeat these steps once the application is submitted

3. Fill out the personal information form and click next

4. Fill out and submit your application form – the more detail you can include, the greater chance you have of winning!

5. ALL ENTRIES MUST BE SUBMITTED BY 31ST AUGUST 2023

Your signature cocktail With aromatic effects

Theatrical mixology

Bartenders and mixologists rejoice! The Flavour Blaster infuses any food or drink of your choice with aromatic flavours. Our handheld innovative technology creates decorative bubbles and aroma clouds, perfect for a theatrical serve.

www.flavourblaster.com

Propel your business

WITH

THE CONCEPT OF

THE BMAS BEING TO RECOGNISE AND CELEBRATE SUCCESS WITHIN HOSPITALITY, IT’S VITAL FOR YOU TO UNDERSTAND HOW WINNING AN AWARD CAN BENEFIT YOUR BUSINESS.

BRANDING

The BMAs are presented in collaboration with Bar Magazine, the UK’s leading title for hospitality business advice, so applying for an award gives your venue a unique branding opportunity. You’ll be among, and competing with, the best of the best, and having your name involved with the BMAs provides you with an exclusive opportunity to grow your brand and improve your business.

TEAM MORALE

If you’re successful in business then you’ll know how important your team is in contributing towards this. From the members on the frontline who create a lasting first impression, to the behind-the-scenes crew who ensure your operation runs smoothly, the performance of your team can have huge effects on the experience your guests are immersed in. Team spirit is one of the most important, and underappreciated, aspects of running a venue. The BMAs offer a unique way to shoot some adrenaline into your team’s morale, not only by showcasing your success as a group, but also by treating them to a night off to celebrate their achievements.

NETWORKING

There’s no better way to improve your business than meeting with, and learning from, others who work in your sector. The BMAs put the industry’s brightest stars all under one roof for the evening and gives you the opportunity to expand your network. This could lead to you learning new techniques, developing new ideas and creating new partnerships with likeminded professionals who excel in their craft just as much as you. We’re a very supportive industry who love to ‘give back’, so why not use your success from winning one of our prestigious awards to inspire and mentor others who feel as passionately about hospitality as you?

CONFIDENCE

Working in hospitality is so rewardingly hectic that it’s easy to get tied up in the day-to-day, and not take the time to sit back and appreciate how great we are. With 58% of people in the UK said to suffer from Imposter Syndrome*, think of what winning an esteemed award could do for you, your team and your collective mental health. Think about how hearing that some of hospitality’s top experts believe that you’re elite at what you do, and the positive effect it could have on the quality of work you achieve. *workplaceinsight.net

Apply for the 2024 BMAs today, at www.barmagazine.co.uk/barmagazineawards

Leonardo Royal Hotel, St. Pauls, London

HOSTING THE BAR MAGAZINE AWARDS IN JANUARY 2024, THIS HOTEL SITS IN THE BUSTLING STREETS OF ST. PAULS, PROVIDING HOLISTIC EXPERIENCES WITH A STUNNING PANORAMA FOR EVERY GUEST.

As well as amazing views of St. Paul’s Cathedral and the city, the Leonardo Royal Hotel offers a five-star service from the very first moment a customer steps through the doors, ensuring their time at the hotel is a real treat.

Founded in 1998 by David Fattal, the Fattal Hotel Group boasts 250 hotels in 20 different countries, with a total of 117 destinations. The brand portfolio includes: Leonardo Hotels, Leonardo Royal Hotels, Leonardo Boutique Hotels, NYX Hotels by Leonardo Hotels, Jurys Inn and Herods –all aiming to be the preferred choice for everyone who values genuine hospitality.

Just like the other subsidiaries, the team at the Leonardo Royal work tirelessly to win the hearts and minds of their guests, aiming to do so by providing ‘exceptional service, creating memorable experiences and constantly challenging the benchmark of hospitality’.

This high-level of service is what enticed us to host the first ever Bar Magazine

Awards at the venue next January. Guests at the BMAs can look forward to a luxury 3-course meal, with the opportunity to celebrate their achievements and surround themselves with 200 of the brightest sparks in our wonderful industry.

All of this whilst rubbing shoulders with some of the finest hospitality has to offer. The BMAs are supported by incredible organisations such as Diageo, BT Sport, UKHospitality, The Drinks Trust, Licensed Trade Charity and Mercieca. Leading members from each of these hospitality giants will be in attendance to help celebrate your achievements and recognise your business excellence.

Get your tickets now and join BMA host, the rum ambassador himself, Ian Burrell, plus an assortment of hospitality’s superstars to the Leonardo Royal Hotel, St. Pauls, London, on 22nd January 2024!

@leonardoroyalstpauls

www.barmagazine.co.uk/ barmagazineawards

BMAs 2024

LEONARDO ROYAL HOTEL, ST. PAULS, LONDON

10 GODLIMAN ST, LONDON

EC4V 5AJ

22ND JANUARY 2024

18:30 UNTIL LATE

HOST

Ian Burrell - @therumambassador

NEAREST TUBE Blackfriars

For more information, tickets and applications, please visit www.barmagazine.co.uk/ barmagazineawards

**Doors open at 18:30**

**Dinner at 19:00**

INTELLIGENT • INTUITIVE • INNOVATIVE • INTERIORS

We create iconic commercial environments your customers will love through innovative storytelling and intelligent design. Inspiring interior design tells a story through texture, colour, light and form. We work exclusively for the hospitality sector to create spaces that encourage visitors to be thoroughly immersed in their surroundings.

We are also mindful of how staff will interact with these spaces and how we can make them as intuitive as possible for employees. From large international corporations to small independent companies, we can provide a full-service interior design that identifies the narrative and communicates this with confidence.

Every brand has a story to tell, and we’re here to help you bring this to life through commercially compelling and inspiring hospitality interior design.

We are family

INDEPENDENT ESTATE-WINE MERCHANT, BACCHUS WINES PLDC, DIVE INTO THEIR PARTNERSHIP WITH PAUL LEBRUN CHAMPAGNE AND EXPLAIN MORE ABOUT THIS OUTSTANDING PRODUCT.

The Paul Lebrun family have been producing Champagne in the prestigious Côte des Blancs in Cramant, one of the villages classified as Grand Cru in Champagne, since 1902. Their ethos stems from traditional Champagne-making and multi-generation know-how.

Over the decades, they have adopted a progressive outlook to understand better and look after the unique terroir. The Vignier-Lebrun family grow Chardonnay grapes for their cuvees, which highlight the unique character and the rich taste of Chardonnay. It is the only grape variety grown on their chalky soils south of Épernay and on the soils rich in rolled pebbles in Sézanne, which are rare in the Champagne vineyards. These exceptional terroirs must be protected and respected to produce their outstanding Champagne.

Speaking of Paul Lebrun Champagne’s versatility, the team at Bacchus Wines PLDC highlights how this Champagne is perfect to celebrate the beginnings of spring. The Extra Brut Champagne, in particular, reminds drinkers of warmer days thanks to its yellow robe with golden glints and a flurry of delicate bubbles. What’s more, it is

a not overly sweet Champagne with a lower sugar content.

Trond Rornes, Co-Founder of Bacchus Wines PLDC, says: “At present, we are just so excited to bring the fantastic champagnes by Paul Lebrun to the UK market. Our relationship with Paul Lebrun will inevitably grow, and we’re privileged to see them develop their product first-hand

when we visit the estate.

“We’re working with bars and restaurants in the UK already, but we really want to share just how great Paul Lebrun Champagne is with the bar industry.”

To keep up with news from Paul Lebrun Champagne, please visit www.bacchuspldc.com

TASTING NOTES

The nose reveals elegant notes of white blossom, grapefruit and pineapple. The crisp and refined palate is full of character, with notes of freshly-cut herbs as a reminder of spring.

I have enjoyed drinking good quality Champagne for more than forty years, and the Cuvée Prestige from Paul Lebrun is amongst the best I have ever tried! Anders Cassel, Partner

Kingsgate Associates

“I have been buying wines from Pierre-Loup DeCam (Bacchus Wines PLDC) for over twenty-two years. When I owned the Michelinstarred JSW Restaurant in Hampshire, and since retiring, I stocked my wine cellar with the joyful wines of Chateau de Parenchère. They are my go-to wines, and I always receive excellent wine and service.”

Chef & Restaurateur, Jake S. Watkins

Smoked Earth

VIAJANTE87’S BAR DIRECTOR, PANOS KANATSOULIS, PRESENTS THEIR SUSTAINABILITY-ORIENTATED SIGNATURE COCKTAIL MENU, HIGHLIGHTING ONE OF THEIR BEST-SELLERS.

SMOKED EARTH

INGREDIENTS:

50ml Horsradish Mezcal Espadin

40ml Lacto-veggie cordial

METHOD:

Shake, then pour in a coupette glass garnished with dehydrated leftover powder salt.

HORSERADISH DISTILLATE

INGREDIENTS:

1 btl Vodka

320gr Fresh Horseradish

METHOD:

Blend Thermo mix

Cold infuse 24hrs

Distillate

Rectify to 40%abv

LACTO FERMENTED CORDIAL

INGREDIENTS:

5 Purple Carrots

½ Red Cabbage

½ Beetroot

2 Purple Corn

1 Jalapeno

5gr Sansho Berry Pepper

5gr Coriander Seeds

1.5l Mineral Water

2% Fleur De Sel

METHOD:

Massage julienned veggies with salt and place in a 3l container

Add a vacuum bag with water as a weight on the top

Close the lid not too tightly

Viajante87 is an agaveria cocktail bar located in a basement on Notting Hill Road. They focus on the whole range of agave spirits, like Tequila, Mezcal, Sotol and Raicilla, stocking around 220 labels to create experimental cocktails that differ from the drinks usually found throughout the bars in the neighborhood.

The signature cocktail menu is 100% agave based, with 11 of the 13 drinks featuring agave spirits and the final two using Bourbon Whiskey and Vodka – both made with blue agave.

Explaining the idea behind the menu, Bar Director Panos Kanatsoulis says: “The key element of the signature cocktail menu is the focus on sustainability and a zerowaste program, so we decided to base the menu on the four elements of the planet: earth, water, fire, and air. Each of the drinks incorporates at least one of these to introduce a natural influence into the drink.

“We are currently running on 85% zero waste, however, we are constantly re-evaluating the menu to see how it can evolve to become closer towards 100%.”

Panos explains how at Los Mochis, the

Ferment for 13-15 days - burp every 2 days

Place in superbag and centrifuge

Mix 500ml Lacto-Juice with 250g sugar and place sous vide at 60˚C for 1.5 hours, then place in an ice bath.

YOU CONTINUE WITH:

A) 20ml of Apple cider vinegar for every batch

B) 50ml Vinsanto for every 400 ml of cordial (vinegar included)

C) Total liquid in ml/19= Lactic Acid

cocktail bar founded by the very same people behind the more recent Viajante87, many of the fruits and vegetables that are left over from the kitchen are used in cocktails to ensure there is little to no waste from both menus.

“Whilst this cuts cost from wastage, it also makes us think creatively to consider how we can upcycle these ingredients to be used in cocktails,” he adds.

Another key component of the menu is fermentation, which all bar staff have been trained for. Through fermentation and pickling, ingredients are preserved for a greater amount of time; however, these processes also create new flavours. Panos reveals that, in the following couple of months, the menu will have to develop to keep in line with seasonal fruits and vegetables to ensure the team at Viajante87 aren’t sourcing ingredients outside of season to harm the environment.

ABOUT PANOS

Panos Kanatsoulis is 44 years old and was born and raised in Athens, Greece. He studied Conservation of Antiques and Fine Arts, before discovering his passion for mixology and starting working in bars and famous clubs in Athens, then travelling to Dubai to work in Zuma alongside Jimmy Barratt.

“After three years,” says Panos, “I returned to Greece and opened, with the Clumsies bar team, a pop-up bar called ‘Palmitas’, inspired by Mexican flavours. Later on, I returned to Clumsies until July 2018, and I still consult, train and host seminars in Greece for the new generation.”

Panos highlights how lucky he has been to travel and bring his passion to Moscow, Beijing, Cyprus, Poland, Bulgaria, Iceland,

Macau and Hong Kong. In 2017, Panos won the World Class competition from Diageo in 2017 and came 11th in the global finals in Mexico City (although he was top four finalists in 2016). He also achieved 3rd position in the Belvedere competition in Dubai and is currently a Belvedere Collective Global Member.

Further explaining the menu, Panos says: “Centered around sustainability, we all focus on our menu as a team, striving to be as close to 100% zero waste as possible. Sustainable practices breed creativity as we search for the best way to use every part of each ingredient we work with.

“The signature menu is a team effort, even though I am the main creator, all of the staff contributed their ideas, many of which are incorporated into the menu.”

ABOUT THE COCKTAIL

Smoked Earth is based on a Mezcalita, however, it takes a new approach through creating a unique mezcal-based cocktail. Using red cabbage, purple carrot, beetroot, red corn and jalapeños left over from Los Mochis, the team lacto-ferment them adding only Sancho berry pepper for two weeks. Once the juice has been strained, they balance it out with lactic acid, add re-distilled vodka with horseradish and blend it with Doba Yej Mezcal. Finally, the vegetables are dehydrated and blitzed to make the salt rim.

The cocktail embodies flavours from the earth and is a drink that is 100% zero-waste, recycling all the off-cuts.

@viajantebar

With 30 years of combined experience at BOXX Design Studio, we pride ourselves on our work and passion for design. We can advise on all aspects of your business, from interior design, space planning, operational thinking, marketing, branding, theming, and everything in between. Let us turn your business vision into a reality.

www.boxxdesign.co.uk @boxxdesignstudio

Cider

DIVE INTO ALL THINGS CIDER AND DISCOVER HOW TO CAPITALISE ON THIS CATEGORY OVER THE SUNNY SEASON.

Fruitful discussions

IN VIEW OF THE WARMER WEATHER, WE SHARE FIVE TOP TIPS TO CAPITALISE ON YOUR CIDER OFFERING.

SEEK THE UNIQUE

Alongside popular flavours that have kept the cider category alive for so long, more and more brands are experimenting with bespoke, researched aroma profiles to boost interest in cider drinkers and attract a completely new audience. Keeping up with trends is essential to identify those curated tasting notes that will attract more footfall into your venue, while also providing a refreshing alternative for veteran aficionados.

TASTE TO INNOVATE

Innovation is at the core of cider trends for 2023. Between category giants releasing brand new expressions and a plethora of independent businesses expanding their market, the key is to be the first person to try up-and-coming products to identify the best options for your venue. Whether trying out a bottled drink or opting for a face-to-face, orchard-to-glass tasting, it is vital you put any new brew to the test before making a deal with a supplier.

NAIL THE BULL’S EYE

Having a great selection of ciders will not be enough to ensure revenue over the upcoming months. It is of the utmost importance to study your local market and clearly outline what works for your business. Stocking different options in both bottle and draught format will help; however, a thorough analysis of your target audience will reveal which varieties you should prioritise to best accommodate guests.

DON’T DWELL TO UPSELL

Once you have nailed your cider offering, it is time to put your tactical skills to work and create a marketing strategy. You will need to think about how to entice customers in trying a new brand, flavour or trade-up option, focusing on the fact that premiumisation is still – and looks like it will continue to be – a huge factor in customers’ purchases. Don’t forget to make use of socials and, if you don’t have a social media platform, it might be time for you to create one! Regularly posting engaging content will give you the opportunity to attract an even wider audience.

GREEN HAS NEVER LOOKED BETTER

We could not leave out the ever-present focus of the last few years: sustainability. The hospitality sector has been evolving and working hard to achieve a planet-friendly status, including learning new techniques for producing and packaging beverages. It is your duty to do just the same and work in line with those businesses that have shown interest in making a difference for what is one of the most wasteful industries around. Whether this is by introducing avant-garde draughting systems or stocking eco-conscious brands, it is up to you to find the best sustainable route for your venue.

Join the club

DIVE INTO KOPPARBERG’S BEHIND THE BAR DIGITAL PLATFORM, DESIGNED TO HELP BUSINESSES GROW – FROM THE INDUSTRY, FOR THE INDUSTRY.

Kopparberg, the family owned, Swedish drinks brand, famous for its bold and fruity cider and spirits ranges, has launched a digital hub for its trade stockists. The website, kopparbergbehindthebar.co.uk, aims to provide all the tools needed for its customers to grow their businesses –including point of sale, product information, ranging advice and more.

In an increasingly challenging industry, Behind the Bar has been designed to equip bar managers and owners with the knowledge and tools to drive behaviour change. Kopparberg’s new dedicated website features brand and category insights, digital assets, recipes, serving tips and product information with the aim of driving footfall, increasing dwell time in venue, encouraging trade up to ultimately drive sales.

A key function of the site, which focuses on helping customers grow their business, provides stockists with sales information and tools to make the most of Kopparberg in their bar. Additionally, the Kopparberg point-of-sale hub will simplify access to POS by allowing venue owners to request and have items delivered directly as and when they need it.

Whilst the site features ways to boost Kopparberg sales, the premise is really about venue owners and managers being able to drive overall sales, with Category Insights and Serving Tips covering the whole BWS category.

As the bestselling1 & most loved2 fruit cider brand in the UK, and with more young adult drinkers than any other brand3 (18-24-year-olds), Kopparberg is perfectly positioned in the marketplace to launch this platform; giving venue managers the tools to unlock this key audience and drive sales in their venue. And as industry leaders in the fruit cider category, Kopparberg can also offer advice and insights for their venues.

During this challenging period, 18-34 year olds are nearly 50% more likely to drink out of home than 35+ year olds4, making them a key consumer to get into venues and stocking the right brands is key in capturing their sales. Kopparberg Behind the Bar also aims to provide further insights on how to further capitalise on this age groups increased propensity to drink out of home.

Rob Salvesen, Head of Marketing at Kopparberg, says: “Launching Behind the Bar is our way of giving back to the trade. Focusing on growth can be difficult when in the day-to-day of managing a venue so we

wanted to provide an easy to use platform that could support new and existing customers as well as provide helpful and useful advice.”

To sign up for free, head to Kopparbergbehindthebar.co.uk.

Sources:

1. IRI, IRI Marketplace, Total Cider, 52we 22/01/23

2. Savanta, Top 100 Most Loved Drinks Brands report, n=96,000, Jul ’21- Jun ’22

3. Gusto Research, Internal Brand Tracking, All UK adults (2,108) weighted base, omnibus survey 22nd to 24th April 2022.

4. CGA, Cost of Living Consumer Pulse (1,030 UK&I Consumers), November 2022

In-cider scoop

This summer, Westons Cider expect to see drinkers ordering pints of premium apple cider as apple steadily steals share from fruit and draught cider continues to grow in popularity (+61.5%1 YOY). Crafted ciders, which command a higher price point and offer drinkers a clear heritage story, are also booming, providing a sure-fire way for venues to drive value sales as temperatures soar.

To best market their cider offering, venue operators should allow for different product formats behind the bar. Beyond product, operators should consider what else their venues can offer. For example, branded POS, such as glassware, is crucial to driving both footfall and sales. Offering a high-quality draught serve in cool, clean branded glasses is a key factor in drinkers’ decision making when at the bar, and vital for venues to execute well – especially as we head into peak cider season.

Darryl Hinksman, Head of Business Development at Westons Cider, says:

Summer Punch

“We’re proud to produce some of the UK’s most popular ciders particularly within the premium and crafted sectors.

“Our premium mainstream Stowford Press Apple Cider – the third largest draught apple brand – is by far our star performer in the on trade with sales growing by 146%1 last year alone. For the growing number

of cider drinkers buying into the growing crafted subsector, we also offer Henry Westons Vintage Draught to encourage trade up.”

For more information, please visit www.westons-cider.co.uk

1 (CGA On Premise Measurement Service P13 MAT Dec 18 – Dec 22)

Despite the unstable weather looming over the UK last month, the Met Office is predicting this summer to be the hottest on record, so Kopparberg plans to keep fans cool and refreshed with its new limitededition variant.

With 80% of fruit cider drinkers actively seeking out new and different flavours1, new products are gladly welcomed by fans.

Kopparberg’s limited-edition Summer Punch cider pairs the brand’s delicious apple cider with a taste of peach – an increasingly popular flavour amongst UK consumers.

Rob Salvesen, Head of Marketing at Kopparberg, explains: “Our consumers are at the heart of everything we do, and any flavour innovation is always rooted in giving our fans new, exciting, and trending flavours.

“The creative idea behind Summer Punch is to echo Sweden’s sophisticated simple line designs and illustrations while giving Summer Punch a story and expression of its own that tells the story of the Swedish summer on the lakes, with music and friends.”

The unique design approach worked well for the brand’s previous limited-edition variant, Mixed Fruit Tropical, which became the biggest cider NPD of 2021 and has the third highest penetration in cider behind Kopparberg’s Mixed Fruit and Strawberry & Lime variants.

For more information, please visit www.kopparberg.co.uk

1 VYPR consumer research, ‘Do you actively look for new flavours of Fruit Cider?’, N=250, May 2022.

WESTONS CIDER REVEAL THEIR CIDER PREDICTIONS FOR SUMMER 2023.

THE SWEDISH DRINKS BRAND, FAMOUS FOR ITS BOLD AND FRUITY CIDER AND COCKTAILS RANGE, IS BRINGING A NEW SUMMER-INSPIRED VARIANT TO ITS RANGE.

Stay trendy

AS THE SUNNY WEATHER APPROACHES, THE CIDER CATEGORY WARMS UP TO DELIVER

FANTASTIC EXPERIENCES; OUR EXPERTS POINT

VENUE OPERATORS IN THE RIGHT

DIRECTION TO HELP YOU CAPITALISE ON THIS OPPORTUNITY.

Even though the weather is still finding its pace, spring is here and the hospitality sector is more excited than ever. Warmer weather means consumers will be starting to come out more and look for the perfect pub garden to have a refreshing pint.

With cider being the British epitome of a sunny afternoon drink, it is only right for us to tackle the category and dive straight into what venue operators should do to best prepare for these exciting times.

Let’s start with some category insights and what 2023 is bringing to the table

“Inch’s green credentials and background really appeals to the younger generation of drinkers. Its balance between sweet and dry means it has great taste credentials and is perfect for our pub.” David Smith, Bar Manager at the University Arms in Sheffield.

so far. As reported by Charlie Fryday, HEINEKEN UK On-Trade Category Director, both draught and flavoured cider remain popular options amongst consumers, playing a significant part in an outlet’s revenue.

This means that a venue’s offering must be up to the task: it is of vital importance that operators stay tuned into the community and keep up with the latest trends in order to capitalise on this huge opportunity.

Research shows that, currently, consumers seem to still prefer draught cider – think giant apple brands such as Strongbow Original or Inch’s Apple Cider –with the focus on premiumisation running high and driving additional sales.

Charlie says: “Although experiencing slower growth compared to other categories, premium cider is on an upward trajectory, providing a lucrative opportunity for pubs. Value sales of premium draught

apple and flavoured ciders have grown by 7% and 195% respectively in the last five years. Specifically, distribution of premium apple cider on draught is up by almost a third. While mainstream brands account for 52% of all apple cider taps on the bar, this is down from 60% just four years ago, indicating outlets are swapping out mainstream for premium options.”

Another way to push your cider offering is to include particularly premium exotic flavoured ciders in your selection, targeting the younger audience and unlocking potential for future category growth.

Many brands are responding to this trend by launching more and more innovative, flavoured premium cider, with Old Mout Cider leading the way. As a venue operator, it is your duty to incorporate these newer options within your drink menu, which will result in happy customers and higher footfall.

Charlie continues: “When it comes to

flavoured cider, both mainstream and premium brands are performing well on draught across high street bars and premium locals. With cider drinkers having their heads turned by innovation in other categories such as pink gin, flavoured vodka and cocktails, there is a demand for restaurateurs to introduce more creative serves and premium experiences to their cider offering.

“Packaged cider is often key to unlocking this consumer experience, as premium flavours are particularly popular and often come with simple but effective garnish or serving suggestions.”

Although there is a high demand for cider, most draught cider stockists only have a single cider tap on the bar so are limited to what they can offer. Instead, curating a bespoke cider range will help operators stand out from competition and attract cider drinkers and novices alike.

Charlie suggests: “Signposting trade-up packaged options on chalkboards, menus and social media will help maximise total cider revenues. To optimise fridge space, ensure you have a breadth of flavours (avoid duplicate berry flavours, for example) to appeal to every consumer, as well as an apple trade-up packaged option if guests want to step away from draught.”

Nevertheless, while real novelty flavours do a great job of reengaging casual cider drinkers by bringing excitement to the category, long-term sales will always come from more core, sessionable flavours, like Kopparberg’s Mixed Fruit or Strawberry and Lime.

Rob Salvesen, Head of Marketing at Kopparberg, explains: “The key to launching NPD (New Product Development) that will deliver long term is to identify market gaps and real consumer demands; something Kopparberg is famous for. After seeing huge trends to tropical, lighter flavours and a gap in the market for a large brand to deliver it, Kopparberg launched Mixed Fruit Tropical in 2021, its first limited edition variant.”

As the biggest cider launch of 2021 and more recently winning The Alcohol Product Launch of the Year 2022, Mixed Fruit Tropical has become permanent within the Kopparberg portfolio, establishing itself as the third bestselling Kopparberg variant.

Premium cider is on an upward trajectory.

With the warmer months promising plenty of large, social outdoor occasions as we look forward to a year with no COVID restrictions, this is the time to get ready for it and really focus on what would best benefit you and your audience.

Not to mention, we have a variety of sporting events and local and national festivals to create further drinking occasions that will drive additional footfall into venues. For this reason, Rob advises that operators stock a wide range of products to appeal to a varied range of drinkers and demographics, which you can do by speaking and collaborating with key consumer brands.

He continues: “Operators should also start to embrace the idea of multiple draught options for fruit cider - a lot like lager and beer, tiering your range will help drive sales and encourage your customers to trade up.”

Innovation will keep being at the forefront of our industry throughout

This spring will see the launch of Kopparberg Summer Punch; a deliciously light and refreshing apple cider paired with white peach (Press Release to follow). This seasonal SKU will only be here until the end of summer, before it will be replaced with Kopparberg’s winter offering.

the year, providing an extra-special experience for consumers and helping bring excitement and theatre to the bar.

Rob Sandall, On Trade Director at Thatchers Cider, says: “We’re seeing a shift towards lighter, citrus and tropical

flavours across all drinks categories – and that includes cider. We’re expecting to see this trend continue as one of the biggest in 2023.”

It’s important not to ignore cider; it should be given as much thought as your

Ensure you have a breadth of flavours to appeal to every consumer.

Identify market gaps and real consumer demands.

lead lager, to ensure you’re meeting the needs of the cider consumer, who wants to be excited and enthused by the pint in their glass.

Rob continues: “Visibility is of course important – if your cider tap is a badge on a t-bar at one end of the counter where consumers can’t see it, then this is simply hiding cider away, and not supporting

consumer choice. Outlets need to understand their consumers and then plan their cider range, from the number of fonts and the styles on offer to their visibility on the bar, thus benefiting from the untapped opportunities that lie within the category.”

Rob also agrees with Charlie in saying that premiumisation continues to be a main focus for operators, with consumers opting for ‘less but better’ as discretionary spend reduces and visits to pubs and bars are increasingly seen as a treat.

“Having a range of premium ciders on your bar and in the fridge should remain key,” concludes Rob.

Cider is an important category in any bar – as long as it’s high-quality! Offering

With its innovative three in one font, Thatchers Fusion increases consumer choice and reduces business complexity. It removes the use of glass bottles, has improved visibility on the bar versus the fridge and, most importantly, has introduced quality theatre to the bar. The flavour, aroma and character of Blood Orange, Cloudy Lemon and Dark Berry ciders is just beyond words.

consumers brands synonymous with consistent quality and ensuring a perfect serve every pint will maximise rate of sale and keep your cider drinkers coming back for more.

Ballie Ballerson

14

FORREST ROAD, EDINBURGH

Ballie Ballerson was born in London with the leading idea of creating a nostalgic, backin-time experience. Enticing the consumer’s inner child, the venue was designed by Owner Wenny Armstrong the way she imagined she would have as a 10-year-old. Featuring the signature ball pit and a giant slide, Ballie Ballerson has merged these elements with the perks of being of age: alcohol!

As Wenny explains, the majority of the cocktail menu is based around childhood sweets and boasts playful, innovative

garnishes. “We’ve got a bubble on top of a cocktail, we’ve got a pink scrunchie and we’ve got an actual dip dab sweet in one of the serves,” she adds.

This is reflected throughout the bar concept thanks to design choices and décor; envision your 10-year-old self drawing with crayons or spray pens - the goal was to make their customers feel like they did just that!

Ballie Ballerson has received a great response from the people of Edinburgh; as much as there are a few innovative concepts dotted around the city that

provide entertainment, Wenny believes that consumers are deep in the era of going out, but not just to drink.

She comments: “People have really responded to that up here. They’ve said there hasn’t been too many other places

It’s all about getting people involved.

where you can do that. For us, it’s about losing your inhibitions and being a bit silly, which I think is almost necessary in the current climate. That’s what we try and channel, especially our flair bartenders doing tricks and going above and beyond - you look at them in action and you just smile!”

The bar is a centrepiece at Edinburgh’s Ballie Ballerson, and they recently held the world flaring championships with one of their own, Michael Marin, placing in the competition. What flair bartenders do is being a mean to extra entertainment for an all-round fun atmosphere. They’ll be juggling with five mixing tins, entertaining one person while making another one’s drinks and somebody else’s order –multitasking is key!

Wenny says: “Just interacting with the customers and getting them to do a bit of a trick is what we aim for; it’s all about getting people involved. However, it is of vital importance for our bartenders to use their cue intelligence and see how the crowd is responding – the last thing you want is an angry queue going thirsty while you balance some lemons!”

Targeting a vast audience – from student nights out all the way up to 50th birthday parties, Ballie Ballerson is the proof that fun translates into any demographic! Since the pandemic, Edinburgh has been a very popular destination for drinkers all around

the UK, meaning that consumers are attracted by a high-volume, high-energy cocktail bar experience.

Wenny concludes: “I think a lot of people haven’t necessarily seen flair bartenders in action on a big stage, hence why we have placed our bar at the forefront of our business plan. A first-class cocktail menu won’t be a winning asset by itself – it’s how you deliver it that makes the difference, and

we do that in quite a unique way!”

With top-notch cocktails, delicious pizzas, a massive slide and one giant, glowing ball pit – which gets regularly cleaned, ball by ball! – and a dance floor complete with Edinburgh’s biggest disco ball, the Ballie Ballerson brand continues to honour hospitality and deliver unforgettable experiences for their guests.

@ballieballerson

How you deliver makes the difference.

Soft drinks & mixers

TARGETING THE RISE IN CONSUMERS’ INTEREST TOWARDS THE LOW & NO CATEGORY AND A HEALTHIER LIFESTYLE, WE EXPLORE HOW VENUE OPERATORS CAN WIDEN THEIR ADULT SOFT DRINKS AND MIXERS OFFERING.

Mixing it up

KEEPING UP WITH THE INNOVATIVE NATURE OF COCKTAIL MAKING, WE SHARE OUR TOP FIVE TIPS TO HELP YOU CHOOSE THE PERFECT MIXERS FOR YOUR DRINKS MENU.

BE CONSISTENT

As fresh ingredients are the way to go in cocktails, the mixers you choose should reflect this to ensure the same premium standard your drink base offers. Opting for products made from natural ingredients, free from preservatives, additives or artificial sweeteners, will allow you to have a more holistic approach to cocktail making, delivering great quality serves from start to end.

KEEP LOW-CAL IN MIND

Consumers are more in tune with their bodies nowadays, concerned with staying active and eating clean; this means that they will turn to healthier alternatives when out for a drink too. Stocking low calorie options is of vital importance to ensure you are inclusive of your audience and are able to respond to the rising awareness surrounding the benefits of a balanced diet.

DARE TO DREAM

Innovation is holding its centre stage position within the industry, including the mixers market. Bars are promptly stocking their shelves with the latest flavour combinations, building a varied range of mixers to appeal to any customers and keeping up with trends. Key options like classic cola and ginger beer are and will always be essential; however, consumers are progressively turning towards aromas that are more extravagant. Make sure to complement this shift by getting out of your comfort zone and experimenting with revolutionary flavours.

MAKE YOUR OWN

From the most obvious cost-saving benefit of creating your own mixers, to the quality-controlled unique flavour profiles you would be able to deliver, you should consider joining those bar operators who offer a range of in-house options. This will help you stand out from competition while adding a new dimension to your serves, which will result in boosted revenue and higher footfall. What’s more, it can be so simple that even consumers are trying it out at home!

ALWAYS DELIVER

While factoring in the pros of keeping up with trends and stocking a varied range of mixers, the most important thing is to always deliver –no matter the flavour. Whether you’re serving elderflower tonic on the rocks or creating a bespoke cocktail, the key is making sure that all of your options are high-quality and fit within your guests’ needs. Those consumers who are more cautious in trying extravagant variants will grow to trust your offering regardless of their preferred choice, enticing them to venture out of their comfortable zone later down the line.

ZAG’s top 5

ZAG DRINKS IS AN EXCITING AND INNOVATIVE NON-ALCOHOLIC DRINK BRAND THAT IS PIONEERING A NEW DRINKS CATEGORY; SOCIAL SOFTS – SOFT DRINKS DESIGNED FOR ADULT DRINKING OCCASIONS. HERE, THEY PROVIDE THEIR TOP FIVE TIPS FOR SUCCESSFULLY INTEGRATING A STRONG SOFT DRINKS MENU INTO YOUR VENUE.

RECOGNISE HOW ADULT SOFT DRINKS DRIVE FOOTFALL

Don’t measure sales success on your soft drink sales alone. Nondrinkers are often the decision makers in a group who will sway the choice of the venue, often based on the non-alcoholic options available for the evening, bringing with them the high spending drinkers.

A way to think of it is comparing this to including vegetarian meals in your restaurant. The decision on how to treat non-drinkers - a lower revenue minority - is analogous to the vegetarian offer in a meat-focused restaurant. Those avoiding alcohol in a mixed social group may determine the venue for the whole group, because drinkers are well catered for in all hospitality venues, while nondrinkers are often not.

OFFER AN EXCITING AND VARIED SOFTS MENU

Non-drinkers are not choosing alcohol - so why put alcohol free beer in the beer section of the menu? Have a specific non-alcoholic drinks menu with a wide variety of interesting options and champion the exciting 0% ABV choices available: alcohol free beer, alcohol free spirits, soft drinks, mocktails and innovative new products that transcend traditional category boundaries like ZAG. By offering choice, non-drinkers get to enjoy a similar excitement over their next round as drinkers.

UNDERSTAND THE NON-DRINKING CUSTOMER

Consider why your customers might not be drinking. Will traditional sweet, soft drinks or high-sugar mocktails appeal to those not drinking for health reasons? Are adults socialising with drinkers happy drinking childlike soft drinks?

Many drinkers find alcoholic-replicas with the alcohol removed disappointing when compared to ‘the real thing’. A wide variety of options on a non-alcoholic drinks menu - offering something for everyone - will show you care about your non-drinking customers.

CONSIDER THE CUSTOMER’S DESIRED EXPERIENCE

Traditional, sweet soft drinks don’t often pair well with food, so think about offering a less sweet, more complex and palate-cleansing option for non-drinking diners. For non-drinkers within a group of drinkers, look for soft beverages with ‘grown-up presentation’ such as ZAG; a soft drink presented in a beer bottle. High-sugar soft drinks can often only be consumed in small quantities, so offering something less sweet and more sessionable should equate to higher rate of sale.

TRAIN YOUR STAFF

There’s nothing worse for non-drinkers than feeling like an afterthought. Make sure your staff have tried the non-alcoholic range and understand the different options available – which pair best with food? Which are the lowest sugar, lowest calorie, most unusual, most refreshing? Non-drinkers often ask bar staff for advice as they find the non-alcoholic market confusing or, in many cases, not offering what they want.

For more information, please visit www.zagdrinks.com and for samples, contact bonnie@zagdrinks.com

Covering all bases

GET SUMMER-READY WITH SCHWEPPES’S NEW RANGE ADDITIONS.

Getting the right range should start with core favourites like colas, lemonades and mixers –which account for two-thirds of soft drinks sales value1. Colas are the most frequently bought soft drink, accounting for almost half (47%) of volume sales2 Within this, Coca-ColaTM accounts for twothirds of total sales volume3

More than two-fifths (44%) of consumers say a range of well-known brands is important to them when they’re out for a drink4, so options like Coca-ColaTM and Schweppes, the nation’s favourite mixer brand in GB5 and recognised by 76% of consumers in Britain6, are key to driving sales.

We also recognise that consumers often want to try something new and continue to look at how we can energise the market with new and exciting options. Within our Schweppes range, our flavour innovations have grown in popularity – for example, our Schweppes Elderflower Slimline Tonic and Schweppes Pink Soda are now in double digit value growth7

Building on this, we’re adding a brandnew range of sodas to our popular Schweppes portfolio, with summer-inspired Schweppes Soda Melon Watermelon and Schweppes Soda Peach Coconut variants. Available now in 200ml glass bottles, Schweppes Flavoured Sodas offer tropical flavours and aromas and will look to grow the 13% value share of mixers sodas8 currently hold within the licensed sector.

Schweppes Melon Watermelon Soda has a fresh, fruity flavour with a dry and crisp finish, while Schweppes Peach Coconut Soda has a tropical peach flavour with subtle hints of coconut, finished with floral notes. The new flavoured sodas join Schweppes’ original Soda and Pink Soda variants.

We’ll be helping our on-trade customers to create excitement around the launch of our two new variants with a marketing campaign across the full Schweppes brand. It includes digital and out-of-home advertising, paid social media, influencer activity and point-of-sale (POS) kits to create theatre in-venue and online.

Campaign elements will highlight the Schweppes’ Sodas signature serves – Watermelon Rouge Twist with Schweppes Melon Watermelon Soda, Gin, Campari and a Sprig of Rosemary

and Peach Opal Fizz with Schweppes Peach Coconut, vodka and peach puree. For operators looking to showcase the serves, POS materials and digital assets can be found on My.CCEP.com, together with a Menu Generator tool to design and create a bespoke menus in just a couple of clicks. For more information, please visit www.My.CCEP.com

1. CGA Total On-trade MAT Value w/e 31.12 2022

2. CGA Total On-trade MAT Volume w/e 31.12 2022

3. CGA Total On-trade MAT Volume w/e 31.12 2022

4. CGA BrandTrack & OPUS 2022

5. Nielsen Total GB incl dis, vol MAT w/e 31.12.22 (Schweppes 61MMLtr / Fever Tree 29MM Ltr) & CGA MAT vol w/e 31.12.22 (Schweppes 14 000’s RTDLs / Fever 22.5 000’s RTDLs)

6. Kantar World Panel February 2022 GB

7. CGA Total On-trade MAT value & Volume w/e 31.12 2022

8. CGA Total Coverage MAT Value Share Dec ‘22

Mix-and-match

Soft drinks and mixers have been around for over a century, but recent years have seen a surge in their popularity. With a wide range of flavours and options available, soft drinks and mixers have become an important part of modern dining and a must in any drinks outlet.

One reason for the rise of soft drinks and mixers can be attributed to the growing demand for healthier options. Consumers are increasingly conscious of the health implications of sweetened beverages and are turning to soft drinks made with natural sugars, lower calorie count and organic ingredients.

Another factor driving the rise of the category is the growing popularity of cocktails and sophisticated mixed drinks. Mixers allow bartenders and home entertainers to create professional-level cocktails without the need for extensive training. Industry giants known for their high-quality tonic water and soda water have grown rapidly by offering premium mixers to the discerning drinker who wishes to elevate their beverage.

For this and other reasons that we will be analysing in the course of this informative piece, venue operators need to carefully

consider and curate their soft drinks and mixers offering to ensure they can cater to all.

Charlotte Stainforth, Marketing and Brand Manager at Frobishers, says: “A soft drinks offering that can work day to night is vital. Fruit juices are mainly consumed in the early hours, with a shift to a lighter option as the day progresses such as a delicately sparkling drink. Versatile soft drinks that can be sold as a mixer to a premium spirit or crafted into a showstopping cocktail save valuable fridge space.”

Charlotte dives into expected trends for 2023, stating that ‘soft drinks are no longer the soft options’, with Gen Z leading the search for innovative and traditional flavours alike from sustainable brands that use quality ingredients.

She continues:

“Premiumisation is still a key trend. Stocking brands that are not available in supermarkets always makes

for new shared experiences and creates a sense of occasion, which can go a long way.

Social media has also played a significant role in the increased popularity of the premiumisation phenomenon. Platforms like Instagram and Pinterest have transformed the way we consume and share information about food and drink. The visually appealing nature of cocktails and mocktails has made them a popular subject of these platforms, leading to increased interest in drinks and their ingredients – meaning the attention has been brought to soft drinks and mixers just as much as quality alcoholic options.

“Presentation matters too,” Charlotte finishes, “Glassware, quality ice and a fresh garnish can elevate the pour.

While Charlotte gives us a first outline of the category’s expected performance this year, Co-Founder of nunc, Andrew Mills, tells us about

IN VIEW OF SUMMER, WE LOOK INTO THE SOFT DRINKS AND MIXERS CATEGORY AND WAYS IN WHICH VENUE OPERATORS CAN CAPITALISE THEIR NON-ALCOHOLIC OFFERING.

their experience with the soft drinks and mixers market when they first started the company.

Andrew says: “When we started nunc, the selection of non-alcoholic drinks available in bars, pubs and restaurants were limited to the usual suspects of mass produced soft drinks – and even the nonalcoholic beer selection was unsatisfying.

“With nunc, we wanted to create adult flavours and for us that meant avoiding sweetness, focusing on aromas, and using botanicals to layer flavours that would create a taste journey. Soft drinks do not

need to be two-dimensional and boring. For example, our Hops Monster flavour is an adult soft drink but it’s a great alternative to a non-alcoholic beer.”

Despite the fact that most hospitality operators know and understand the rise in demand for adult soft drinks and mixers, some businesses still haven’t dedicated the time to update their offering – which to Andrew comes as a baffling revelation.

He says: “Depending on the survey you read, around 30% of young people don’t drink alcohol (and even more are cutting back), so why would you limit your venue’s

audience by not offering a range of nonalcoholic drinks?

“Besides, not all soft drinks are created the same: one of our flavours is called Chilli

ANDREW’S TOP THREE

1. Non-alcoholic drinks should be an experience and never an afterthought.

2. Many non-alcoholic drinks are great on their own but also make great mixers, so start experimenting.

3. When it comes to deciding on nonalcoholic drinks, think outside the box. Non-alcoholic beer, wine and spirits are replicas and, in most cases, they don’t taste as good; by sticking to these, you’re short-changing your customers. Remember, non-alcoholic drinks should be an experience, not a poor imitation.

A soft drinks offering that can work day to night is vital.

Cha Cha and it’s made with actual Scotch Bonnet Chillies, and when was the last time you heard of a chilli-flavoured soft drink?! For us, having a varied range of soft drinks allows the venue to cater to a growing audience who are seeking an adult experience without the alcohol.”

When explaining how venue operators can capitalise on the category, Andrew highlights that bars and pubs have overlooked the importance of catering to all types of drinkers – in this instance, especially those who prefer soft drinks over alcoholic beverages and who sometimes get mocked for wanting to opt for no and low varieties. Instead, he suggests changing this attitude to one more in-tune with this evolving trend.

Andrew comments: “Venues are doing themselves and their customers a disservice by paying scant attention to non-alcoholic drinks. If venues want to capitalise on the adult soft drink category, they should start taking these drinks seriously, have a wider range of them available, ensure their staff are knowledgeable about what’s available, and increase

They should be as prominent as the alcoholic drinks.

product visibility - they should be as prominent as the alcoholic drinks.”

When looking at how to market their soft drinks and mixers offering, one of the first things bar managers should think about is how to stock them in a way that not only is comfortable for the staff to reach and serve, but also for the guests to see and be enticed by.

Ensuring the non-alcoholic offering is as visible as the spirits, beers and wines selection, will suggest that the non-drinkers are taken as seriously as those who are, and that the options available are as handpicked as alcoholic beverages.

What’s more, carefully choosing a bar’s adult soft drinks and mixers will only appeal to customers and, in turn, boost revenue. Research has shown that, post-COVID, a large percentage of consumers seek higher-quality drinks in licensed venues, meaning they will often pay the value for trade up.

However, it is important to ensure you cater to all and therefore provide a varied range of 0%ABV drinks. James Nichols, Commercial Controller at Vimto, says: “As ever, choice will remain key, and so operators need to be offering the right mix of big brands and ownlabel. At Vimto Out Of Home, we provide our customers with the opportunity to have up to eight brands on one gun, which is double the average – providing greater range flexibility.”

James also suggests another way in which operators can look to promote their soft drinks offering: through capitalising on all major events taking place this year, such as the King’s Coronation

next month and the Rugby World Cup in September through to October.

He says: “Speed of service will be a key consideration during these occasions. By having versatile and popular mixers available on post mix, staff will be able to serve customers more quickly, reduce waiting times and improve operations - it will also free up fridge space for more expensive options, encouraging customers to trade-up and boost sales.”

Wrapping up our thoughts on the category, Senior Trade Communications Manager at Coca-Cola Europacific Partners (CCEP), Amy Burgess, shares her insights on consumer preferences ahead of the busy, warmer months to come, advising to stock up on trade-up options.

She says: “As consumer attitude towards premium changes, it presents further opportunities for outlets to give a full premium experience alongside dining too. In fact, whilst a core range of soft drinks that are firm favourites with consumers is integral to licensed outlets, we also recognise that consumers often want to try something new when they’re out –particularly if they’re celebrating a special occasion.

“Operators can deliver quality by giving people something special that they can’t recreate at home. Delivering the perfect serve can elevate any drink, such as using elegant glassware and stylish garnishes.”

Finally, Amy suggests to look for new releases and innovative, refreshing flavours to quench the thirst of the spring/ summer crowds. Many brands have been experimenting with tropical fruits and unique aroma combinations in order to satisfy the need for avant-garde products that allow drinkers and non-drinkers to live the same fantastic experience that is hospitality.

“They are arriving just in time for the warmer trading period,” she concludes, “whereby consumers often look for lighter, fruitier refreshments like spritzers and mixed drinks with white spirits.”

Overall, the rise of soft drinks and mixers is a reflection of the changing tastes and preferences of consumers. As they continue to seek out healthier and more sophisticated beverage options, the trend towards soft drinks and mixers is likely to continue for years to come.

This means that venue operators need to equip their outlets accordingly, learning more about the category and the trends driving the soaring demand for nonalcoholic options. In turn, this will allow them to attract a wider audience and boost revenue.

Delivering the perfect serve can elevate any drink.

Alcohol-free pleasures

WITH THE LOW & NO CATEGORY EXCEEDING EXPECTATIONS, ADULT SOFT DRINKS HAVE BEEN TAKING CENTRE STAGE IN PUBS AND BARS TO HELP REACH EVERY TYPE OF AUDIENCE. HERE ARE SOME OF THE BEST AROUND!

@nuncliving @kingsdownwater

Safe and sound

GET YOURSELF THE BEST CCTV COVERAGE WITH CRICKLEWOOD ELECTRONICS LTD.

Providing high-quality tech since 1981, Cricklewood Electronics produce some of the best, high definition CCTV cameras and systems.

Whether you are the proud owner of a new business or looking to upgrade your current equipment, Cricklewood Electronics’ CCTV systems are able to detect the most detailed images to identify any danger threatening your venue.

Thanks to bright high definition reproduction, you’ll be able to pinpoint certain minimal features such as the shade of people’s clothing and material, allowing you make an identification if and when needed.

What’s more, all this activity can be viewed on your mobile, iPad, tablet, laptop and computer, assuring great coverage day and night and allowing you to keep an eye on your property while you’re away too.

Installing a CCTV system can reduce the chance of vandalism, burglary, arson and even identity theft.

Cricklewood Electronics can configure a bespoke system for your business; their team of experts can work with you to give you the perfect solution to your security needs.

For more information and to speak to the team about CCTV that is right for you, please call 020 8452 0161 or visit www.cricklewoodelectronics.com

Springtime plans

Don’t underestimate the power of your outdoors to generate profit! Prepare for summer and maximise trade and customer experience.

Here are our three top tips:

1. FIRST IMPRESSIONS

Increase footfall and stand out from competitors with a smart, bright, welcoming frontage and outdoor areas. Prepare for summer trade by checking for any broken or shabby features. What needs to be done as a priority to smarten up?

Personalise the outdoor space for your brand. Easy, low-cost additions to your outdoors include brightly coloured plants, clean and colourful parasols, and festoon lights.

2. WEATHERPROOF

Prepare for British summer time. Don’t let the weather affect your trade! Many venues are adding covered outdoor areas with gazebos, pergolas, canopies, and giant umbrellas. What would fit in your space and suit your hospitality needs outdoors?

3. MAKE IT A FEATURE

A well-planned outdoor space can be a big attraction to your venue in summer. Increase your customers and revenue by hosting events outdoors. Create a great atmosphere and think about your layout

for events. What furniture is suitable, do you have outdoor servery areas and bars, is there an event staging space?

A clean, smart, well planned outdoor area is a great asset for your venue. Think about the ways you can increase and enhance your outdoor hospitality, and provide your customers with a great, memorable experience this summer.

For more ideas, free site surveys, outdoor furniture and shelters talk to the Woodberry team.

01926 889922 www.woodberry.co.uk

The future of furnishing

WHAT UPCOMING DESIGN TRENDS SHOULD VENUE OPERATORS KEEP AN EYE OUT FOR THIS SPRING/SUMMER?

“In 2023, we expect to see more extraordinary and creative interiors becoming the new norm. Hospitality design will continue to develop with more emphasis on functionality, comfort, curves and styles that embody an eco-friendly approach. Nature and conscious living are big trends for the spring/summer ‘23 season. Think woods, natural stones and recycled plush fabrics, which echo a huge movement in sustainability.”

HOW CAN VENUE OPERATORS MAKE SURE TO MAXIMISE THEIR SPACE TO ACCOMMODATE A LARGER AUDIENCE?

“Venue operators should focus on slim profile styles that breathe a feeling of space and serenity into the design space. The use of slimline styles will enable operators to incorporate more furniture into their floor plan without overpopulating the space, which would make it feel crowded and bulky.”

WOULD YOU LIKE TO TALK ABOUT ANY UPCOMING COLLECTIONS OR NEW PRODUCTS?

“We have just launched one of our bestselling styles in trade-friendly Crib-5 Recycled Velvet. The Malmros Dining Chair, Midnight Blue Recycled Velvet & Walnut is a fabulous mid-century inspired chair made from smooth walnut-stained ash wood, featuring a recycled velvet seat and slim tapered legs. Supporting our sustainability message, the upholstered seat is made from 100% recycled PET yarns so it is kinder to the environment, as well as providing all the comfort for dining guests. The Malmros

is available in a wide range of finishes from wipeable PU, fluffy boucle and the classic woven fabric seats.

IN AN EXCLUSIVE Q&A WITH BAR MAGAZINE, BECKA CUTLER, HEAD OF CREATIVE AT CULT FURNITURE, SHARES THE COMPANY’S PREDICTIONS FOR SPRING/SUMMER 2023 AND TELLS US HOW THEY CAN HELP VENUE OPERATORS GET READY FOR THE WARMER WEATHER. hospitality space, Cult is definitely worth considering. Our experienced trade managers have the expertise to help with both design and product selection.

“The Harrow Dining Table, Terrazzo & Brass is a showstopper when it comes to cafe tables. Available in a range of sizes accommodating two to four people, the Harrow features a natural terrazzo top which blends neutral and black stone chips, creating a very instagrammable backdrop for guests. It fits into this summer’s key curved design trends – plus, round table tops help to deliver a sense of space and fluidity.”

HOW WOULD YOU DESCRIBE THE CULT FURNITURE SIGNATURE PIECES IN A FEW WORDS AND WHY?

“Fashion-led, durable, affordable and contemporary. As a company, we strive to hit all the right notes when it comes to trade friendly furniture. Great time is dedicated to bringing our customers the latest designs in materials that last.”

WHAT DOES CULT FURNITURE HAVE TO OFFER AND WHY SHOULD VENUE OPERATORS CHOOSE YOU?

“If you’d like help creating your dream

“We offer high-stock quantities available for next day delivery, and same-day delivery available upon request. Bespoke products are also available to suit your design needs. Our competitive loyalty scheme benefits our clients with attractive discounts for becoming a trade member and makes refurbishing large spaces more cost effective.

“Our London showroom has plenty of inspiration and is a great place to start. Our dedicated trade managers are on hand to help match customers with the most suitable styles to elevate any commercial setting.”

Cult Furniture 811-813 Wandsworth Road, London, SW8 3JH (020 8185 6960) www.culttrade.co.uk

Audioteca

SAN GIORGIO A CREMANO, NAPOLI, ITALY

Audioteca is the first ever audiophile venue to come to life in Italy, specifically in the Napoli province, thanks to the hard work of the four Co-Founders: Luca Esposito, Raffaele Pellone, Gianni de Marco and Matteo Russo.

In an exclusive interview with Bar Magazine following the Editor’s visit at the establishment, Luca, Raffaele, Gianni e Matteo reveal the story behind Audioteca and what they have managed to accomplish while still looking after their nightclub outlet, Basic.

WHAT WAS THE INSPIRATION BEHIND AUDIOTECA?

“We had been thinking about the project for a while already, focusing on bringing a new bar concept to Italy. Inspired by the success of this business model in Japan, which then expanded internationally and was very popular in the ‘80s, this type of venue revolves around a curated music experience made possible only and exclusively by a Hi-Fi analogic sound system.

“We showcase local and international talents, providing a varied, yet selected range of genres in line with the atmosphere we want to set on a certain day. We combine the outstanding sound quality we deliver by reflecting this within other areas of our business, such as impeccable customer service and renovating our menu every six months with the freshest

of ingredients and the most advanced techniques.”

AFTER OPENING IN OCTOBER 2021, HOW WOULD YOU DESCRIBE YOUR EXPERIENCE BUILDING THE BUSINESS?

“We knew we could work well on this project as we already have experience within the hospitality industry, and we were keen to target a different demographic. We took a daring approach with some elements, but mostly followed the

business model we adopted for Basic over the pandemic – such as more space for movement and sparse seating.

“For this reason, we had a great start, but we didn’t expect to reach such a wide audience in such a short period of time. Our social platforms, which we curate down to the smallest detail, definitely helped with this, alongside our choice of interior design and food and beverage offering.

“All the elements in Audioteca are carefully thought-through to deliver a great atmosphere every time. From the choice of

We want to be of inspiration for others.

music for the day to lighting and scent, our main goal was to create an extrasensory experience for our guests.”

SINCE YOU LOOK AFTER TWO VENUES, HOW DO YOU MANAGE YOUR WORKLOAD?

“Delegate, delegate, delegate… Everybody has their own tasks, skills and ambitions, so we all work together – founders included – to achieve our shared objectives for the business. Having a good-sized team definitely helps; when some of us are busy at Basic, the rest of us can keep things smooth at Audioteca.”

WHAT ARE YOUR GOALS FOR THE FUTURE?

“We have created a format that can be efficiently replicated, so we hope to move forward with a possible expansion at some point. We always try to make our dreams a reality and transform the intangible into something concrete; I won’t hide that we are keeping the lookout for any opportunities coming our way, locally and abroad…

“For now, we know that we have built a brand that stands out from the crowd, however, we want to be of inspiration for others rather than competitors. Raising the bar, you know! We are a new generation of hospitality workers, so we are not against one another anymore.

“We also take education very seriously, whether it’s about telling a guest the key ingredients in our cocktail menu or answering somebody’s questions about what’s playing through our Hi-Fi system.”

WHAT ADVICE WOULD YOU GIVE TO UK OPERATORS LOOKING TO BE SUCCESSFUL IN OUR INDUSTRY?

“Oh god, that’s a big question! I guess I can say the main thing is to be determined in executing your projects. Whether you have a considerable budget available or are trying to keep costs low, anything can be useful if you’re set to carry a certain idea out – as long as you get creative with it!”

@audioteca_

@basiclub_

Our main goal was to create an extrasensory experience.